Malaysian · PANTRYHOP RECIPE
Kuih Lapis
60 minutes · 6 servings · vegetarian
A familiar Malaysian layered kuih made with a simple steamed batter.
Ingredients
Check you have the quantities below.
- 150 g rice flour
- 100 g tapioca flour
- 150 g sugar
- 500 ml coconut milk
- 250 ml water
- 1/2 tsp salt
- 1 tsp extract or few drops coloring pandan extract or food coloring as preferred
Let’s make it
- Whisk rice flour, tapioca flour, sugar, coconut milk, water, and salt until smooth. Divide and tint one portion with pandan if desired.
- Steam a greased 8-inch pan and pour in a thin layer of batter. Steam 5 minutes until set.
- Repeat layers until all batter is used, steaming each layer before adding the next.
- Steam a final 15 minutes, then cool completely.
- Chill before slicing into squares.
Cut into tiny cubes and serve on small plates for children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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